Stephen Ceideburg 1/3 c Finely chopped cilantro 2 tb Tahini 2 tb Miso 1 ts Dark sesame oil 3 tb Orange juice 1/2 ts Red pepper flakes 2 Green onions, finely chopped 1/2 Red bell pepper, minced 4 c Cooked udon or soba noodles -drained, rinsed and drained -again This can be prepared a day ahead. The bit of tahini (sesame paste) creates a creamy sauce that contrasts well with the crisp vegetables. In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red pepper flakes. Toss in green onions, bell pepper and noodles. Cover bowl with plastic wrap, and chill 3 hours or over- night. Serve cold. From an article by Mary Carroll in The San Mateo Times, 5/25/93. Posted by Stephen Ceideburg
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